Danny Kaye's Lion's Head

Submitted by deborahlee555

"Posted in response to a request ... Although I have not yet tried this, Danny Kaye was known for his expertise as a chinese chef. I read in the New York Times Cookbook that he had his own hug, restaurant-style kitchen, and gave many dinner parties for guests such as Henry Kissinger, Pavarotti, Beverly Sills, and the list goes on. This is supposedly one of his specialties."

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Serves: 8

ingredients

• 8 dried black mushrooms
• 1 1⁄4 lbs ground pork
• 20 water chestnuts, finely diced
• 1 teaspoon ginger, finely minced
• 3 scallions, chopped
• 1 teaspoon finely minced garlic
• 1 grated orange, rind of
• 1⁄4 teaspoon sesame oil
• 1 tablespoon dry sherry or 1 tablespoon shao hsing wine
• 1 tablespoon light soy sauce
• 1 teaspoon salt
• 1 tablespoon cornstarch
• peanut oil or vegetable oil (for deep frying)
• hot steamed spinach or broccoli (as a bed for the lion's heads)

directions

1. Place the dried mushrooms in a mixing bowl and add hot water to cover; let stand for 20 minutes or longer until softened.
2. In another mixing bowl, add the pork.
3. Drain the mushrooms, squeeze dry, chop and add to the pork.
4. Add the water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, wine, soy sauce, salt, and cornstarch.
5. Mix well and shape into 8 to 12 balls; set aside.
6. Heat the oil for deep frying and add the meat balls.
7. Deep fry until crisp and golden on the outside; drain well.
8. Then place the meat balls in a steamer and steam for 20 to 25 minutes and serve on a bed of hot, steamed spinach or broccoli.